The year that we were both living in Bologna, Gloria and I (not surprisingly) organized quite a few dinner parties -- hamburgers and strawberry shortcake for a completely American meal, pizza, and melanzane alla parmigiana, etc. The most famous and successful of these dinners, however, was "Cenazione," i.e our breakfast-for-dinner meal that we made for our group of both Italian and American friends. (For those of you who have never studied Italian: cena=dinner, colazione=breakfast, cena +colazione=cenazione). "Cenazione" was designed to introduce Italians to the classic American breakfast dishes that they are so curious about, but at dinner time, as most Italians wouldn't dream of eating eggs and bacon before noon. We made a huge feast of omelets, home fries, chocolate chip pancakes, and these blueberry muffins, which were a huge hit with Italians and Americans alike.
I've tried many recipes for blueberry muffins over the years, and these are hands down my favorite -- super fluffy, vanilla-y, and chock full of berries, not to mention perfect for the summer when blueberry season rolls around. If you're not a fan of blueberries, feel free to substitute raspberries or any other kind of berry, or leave the fruit out all together and add chocolate chips. Enjoy!
1/2 cup butter, softened